Garlic Ginger PickleImage Credit source: bhuriskitchen/insta
Pickle is such a recipe that makes even your boring food tempting. Besides this, it is also beneficial because pickles are mostly taken in small quantities, hence apart from a small amount of fat, you get the medicinal properties of many spices as well as the nutrients of the fruit or vegetable from which the pickle is made. Both garlic and ginger are very beneficial for health during winter, because apart from being warming in nature, they also contain many types of powerful antioxidants which help in keeping you healthy in the low temperatures of winter. In this story, you will learn the recipe of garlic and ginger mixed pickle, like grandmothers used to make earlier.
Ginger and garlic pickle not only tastes amazing, but it also provides health benefits in many ways. Its consumption will help in protecting you from respiratory problems in winter and due to its anti-inflammatory properties, it also protects from swelling and pain. Let us see the benefits and recipe of pickle.
Benefits of garlic and ginger: According to the US Department of Agriculture, garlic also contains manganese, vitamin B6, vitamin C, calcium, iron, magnesium, zinc, phosphorus, folate, vitamin A, K, selenium and fiber along with fatty acids. Apart from this, garlic contains a compound called allicin which is a very powerful compound. According to Health Line, apart from the powerful compound gingerol, many other properties are found in ginger. It has benefits like weight loss, relief from period pain, improving digestion.
What ingredients will be required? To make pickle, take ginger and garlic in equal quantity and half the quantity of green chillies will be required. Here we are taking 100 grams garlic, 100 grams ginger and 15 grams green chili. In this way the quantity of remaining ingredients will also remain less. If you increase the quantity of garlic, ginger, green chillies, increase the other spices accordingly. In spices, you will need 2 teaspoons fennel, two teaspoons coriander whole, 1 teaspoon cumin, half teaspoon fenugreek seeds, 2 teaspoons salt, 1 teaspoon turmeric, 2 teaspoons Kashmiri chilli powder, half teaspoon asafoetida, half cup mustard oil, 2 big lemons (for sourness), one teaspoon white vinegar (optional, because it is added to increase the shelf life of the pickle). Now let us know the method of making it.
Preparation for making pickle: Peel and clean all the garlic cloves. If the garlic is large, you can cut it into two pieces from the middle of the cloves.
Wash and wipe the green chillies and cut them into two parts from the middle and remove the stalk.
Wash ginger and remove moisture. After removing the peel, cut the ginger into thin, lengthwise pieces.
Prepare the pickle like this: First of all you have to prepare the dry masala. For this, dry roast coriander seeds, fenugreek, cumin and fennel for 2 to 3 minutes.
When the masala cools down, put it in a mixer grinder and grind it coarsely. If you want, you can also add some mustard seeds and nigella seeds in it.
Now put chopped garlic, green chilli and ginger in a big bowl. After adding salt and turmeric powder to it, mix it well and leave it like this for at least 2 hours.
After two hours, if water has come out from garlic, chilli and ginger, then separate it and add Kashmiri red chilli, asafoetida along with the prepared spices and mix well.
Now heat the mustard oil till it smokes and turn off the gas and add the prepared garlic, chilli and ginger into it. Lastly add lemon juice to it. You can add vinegar if you want, but if you don’t like the taste then leave it.
Fill the prepared garlic-ginger mix pickle in an air tight container and expose it to sunlight for two to three days. This pickle does not spoil for many months. Just do not let moisture get into it.